Heat 250ml vegetable oil in a saucepan over medium heat. Thinly and evenly slice 400g Spanish white onions (about 2) into half-moons. Note: To make this vegan, swap the Greek yoghurt for live coconut yoghurt, use extra coconut oil instead of butter and omit the cream. All the biryani to stand, still covered, for 10 minutes before serving. Put the lid on, transfer to the oven and bake for 20 minutes. Place over a high heat for 2–3 minutes, until the foil puffs up and you see a little steam start to escape. Cover tightly with two layers of foil.Mix together, then trickle over the rice, followed by the saffron water. In a small pan or microwave, warm the butter and cream until the butter melts. Scatter the sultanas, if using, on top of the rice.Place it in the biryani pot on top of the jackfruit. Drain the rice you don’t need to shake it completely dry, as a little extra moisture helps during cooking. You can tell that the rice is at this stage by taking a grain of rice between your forefinger and thumb, and pressing down on it with your nail it should still be slightly firm and break into around 5 or 6 pieces. Boil for 4–5 minutes until the rice is three-quarters cooked. Pour 2 liters boiling water into a large pan and add the 2 teaspoons of salt and lime juice. Drain the rice when the soaking time is up.Combine all of the biryani base ingredients, including the fried potatoes, in you biryani cooking pot.Add the boiled new potatoes to the oil and fry for 5 minutes. Deep-fry the marinated jackfruit in the hot oil, in two batches, if necessary, until golden brown and crispy all over this will take about 10 minutes.Heat the oil in a deep-fryer or other suitable heavy-based pan to 170☌.Cut the potatoes into bite-sized pieces, add to a pan of boiling salted water and cook until almost tender.Add the jackfruit, turn to coat and leave to marinate for 30 minutes. In a large bowl, combine the garlic and ginger pastes, with the salt, turmeric, chilli powder and 1 tablespoon water. To prepare the jackfruit, pay dry with kitchen paper and cut larger pieces in half.Repeat twice with fresh water, then cover again with fresh water and leave to soak for 45 minutes. Allow the rice to settle, then pour off the water. Using your fingers, gently move the rice around in the water to remove the starch, being careful not to break up the grains. To do this, put the rice into a large bowl and cover generously with water. Kashmiri saffron water (recipe follows).3cm fresh ginger root, cut into fine matchsticks.1 teaspoon powdered Guntur Sannam Chillies.1 quantity crispy fried onions (recipe follows).1/2 teaspoon powdered Guntur Sannam Chillies.1/2-inch piece fresh ginger, finely grated.3 large cloves garlic, minced and crushed with the back a knife.Two 400g tins jackfruit (about 450g drained weight).The photography, the recipes and above all, the stories. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table. This beautiful cookery book and its equally beautiful photography will transport you to Dishoom’s most treasured corners of an eccentric and charming Bombay. You’ll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night. As you learn to cook the comforting Dishoom menu at home, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. THE SUNDAY TIMES BESTSELLER ‘A love letter to Bombay told through food and stories, including their legendary black daal’ Yotam Ottolenghi At long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails.